directions

In a small bowl, stir bouillon granules, cornstarch, sugar, onion, garlic, parsley, ginger and red pepper until blended. Store in an airtight container in a cool place. Include directions for use.

To Use: Stir mixture before measuring. In a small bowl, stir 1 tablespoon of the dried mixture into 1/4 cup water or dry sherry. Let stand for 3 to 5 minutes to moisten the dried vegetables. Stir-fry 2 cups raw vegetables over medium-high heat until crisp-tender. Stir seasoning liquid, pour over vegetables. Stirring, bring to a boil and boil for 1 minute or until thickened and mixture coats vegetables. Makes enough to season 10 batches of vegetables.

Packaging Suggestions: Place mix in a glass jar and embellish the jar with the following Counted Cross-Stitch Jar Lid Cover. Or place the mix in a plastic bag with recloseable top, then slip into the specially made Gingham Gift Bag.

comments & reviews

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Suzie July 1, 2012REVIEW:

I tried this recipe yesterday on zucchini and it was wonderful! Ate it for lunch and supper! This is the recipe I have been looking for for soooooooooooo long. I minced up fresh onion and garlic though and only made enough for this days cooking. Thank you!

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